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Brad Keeton

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Re: Papalino's pizza is open today?

by Brad Keeton » Wed Mar 10, 2010 9:17 pm

What's the inside like? Alcohol served? Is this a good place to dine in, or better to get delivery?
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JustinHammond

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Re: Papalino's pizza is open today?

by JustinHammond » Wed Mar 10, 2010 9:24 pm

The wife and I went tonight and it was overall ok. We ordered breadsticks and 2 individual slices. Our slices came out in about 5 minutes and the breadsticks in about 20. I didn't understand the theory behind this timing, as we were finishing our slices when the sticks arrived. The slices were huge, 1/3 of a pie and quite good. However, I still have to give the edge to Luigi's. The breadsticks were ok, nothing too impressive. They were also "cut" in long, unmanageable, 20" strips. Even if the were cut all the way through, 20" of breadstick is a little ridiculous. As the place became a little busy, chaos ensued. There was mass confusion on what customers had ordered what pizza. The cashier and cooks were screaming out orders and the experience went downhill in a hurry.

Pizza - 8/10
Breadsticks - 7/10
Beer Selection - 7/10 mostly swill with a few micros (Brooklyn, Sam Adams, ?)
Atmosphere - 6/10
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Laura T

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Re: Papalino's pizza is open today?

by Laura T » Wed Mar 10, 2010 11:19 pm

Brad Keeton wrote:What's the inside like? Alcohol served? Is this a good place to dine in, or better to get delivery?


You can sit at a little counter facing out the window onto Baxter or at one of several tables at one side. They have bottled and canned beers, including a PBR tall-boy, which gets them points in my book. 8)
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John Hagan

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Re: Papalino's pizza is open today?

by John Hagan » Thu Mar 11, 2010 9:31 am

Anne and I went for lunch yesterday. Great pizza! We ended up getting a 18" cheese and sausage to go. I was very happy with the sausage,homemade lumpy style with a good dose of fennel. Nice bright sauce applied sparingly. Great crust as well,thin all the way to the edge.The mozzarella is not homemade but was noticeably better than most "industrial" cheese you find at many pizza joints. The basil that was thrown on before being boxed was a nice addition as well. We took a seat where we could watch those guys turn out the pizzas. We enjoyed watching our pie start to finish. Looking forward to going back.
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Leah S

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Re: Papalino's pizza is open today?

by Leah S » Thu Mar 11, 2010 10:17 am

Someone needs to find out the definitive answer for how big a slice is. If it's $3 a slice and a whole pie is $14, I guarantee you they are not selling either a 1/3 or a 1/4 for $3.

Or I'm just gonna order by the slices.

The slices looked like a 1/6 to me.
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MikeG

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Re: Papalino's pizza is open today?

by MikeG » Thu Mar 11, 2010 10:30 am

I think they started out as 1/4 of a pie slices, but as they kept running out of product cut them down to 1/6th.
I am the original Mike G, never mind the impostor.

I am kind of a big deal.
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JustinHammond

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Re: Papalino's pizza is open today?

by JustinHammond » Thu Mar 11, 2010 10:32 am

Leah s wrote:Someone needs to find out the definitive answer for how big a slice is. If it's $3 a slice and a whole pie is $14, I guarantee you they are not selling either a 1/3 or a 1/4 for $3.

Or I'm just gonna order by the slices.

The slices looked like a 1/6 to me.


They are not 1/6 for sure. They hang over a paper plate by 2-3 inches on each side. They are at least 2 slices of a pie, but I think they are a little bigger than 2. Our slices were bigger than the one in Robin's pic. Maybe it depends on who is cutting them.
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Michael Mattingly

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Re: Papalino's pizza is open today?

by Michael Mattingly » Thu Mar 11, 2010 10:35 am

This thread makes me hungry. I'm going to have to stop in & try it.
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Allan R

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Re: Papalino's pizza is open today?

by Allan R » Thu Mar 11, 2010 7:04 pm

Thank you all so much for your support! We never could have dreamed that we would be soo busy in our first few weeks! It is amazing!

We are very aware of the chaotic moments, and are implementing systems to correct these. Also, we are installing walk-ins to alleviate the food storage issues. It's a great thing to be so busy that we run out of product(THANK YOU! :D ),but we don't want that to become a common occurence.

To clear up the slice questions........
It is $3 a slice (1/4 of a 16 in. pie), and $14 for a whole pie(18 in.).
Additional toppings on the slice are 25 cents, and $1.50 on the whole pie. We debated over raising the prices slightly when we changed the size of the slice (it was a 1/6 of a 16in. the first 2 days, BUT NOW 1/4 OF A 16in.), but decided against this.

It is our goal to put out the best product with the best ingredients we can find. We use whole milk mozzarella, sheltowee farms mushrooms, fresh produce, house made sweet italian sausage, house made meatballs (sliced thin like pepperoni), all dressings made in-house, house made dough and sauce. Thats how we like our pies, we hope you enjoy them as well!

The feed back is extremely important to us. We can't fix things and make them better if we are unaware. Keep it coming!

Thank you very much for your support..............The Papalinos NY Pizzeria Staff
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Marsha L.

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Re: Papalino's pizza is open today?

by Marsha L. » Sun Mar 14, 2010 5:30 pm

Ordered delivery again today. Again, good flavors - but it was cold AGAIN. Driver was honest, he told me he bobbled our pizza, and the toppings were a little all over the place, but we didn't care so much about that. We're only 1.5 miles away - we'd just like to have a hot pizza some time! Breadsticks were good, but colder than the pizza. If they'd just bring it hot in one hour I'd be happy, but they keep saying "30 minutes" and then it's 45 minutes or more and cold. :(
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MikeG

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Re: Papalino's pizza is open today?

by MikeG » Sun Mar 14, 2010 10:09 pm

Yeah I walked in, they are making a ton of pizzas but inform they are out of dough and still have their open sign on. They need to get this dough situation fixed fast.
I am the original Mike G, never mind the impostor.

I am kind of a big deal.
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Allan R

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Re: Papalino's pizza is open today?

by Allan R » Sun Mar 14, 2010 11:21 pm

Thank you everybody for your continued support ! We are working as hard as we can to remedy all of our issues. Thank you for helping make us aware of them. We never expected to have the volume of business we are getting this quickly. I do promise everyone out there that these problems will no longer be issues! Our refrigeration has been installed and we are hiring double the staff. Thank you for your understanding, patience, and continued support as we work out our kinks.

Sincerely,
Allan Rosenberg
Owner
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Dan Thomas

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Re: Papalino's pizza is open today?

by Dan Thomas » Mon Mar 15, 2010 2:18 pm

I met Colleen there for lunch today and I really liked it. One slice is a perfect lunch!
The fresh basil is a nice touch and the crust was perfectly balanced between crispy and chewy.
I can now understand why they have been running out of product. Good news travels fast!
Dan Thomas
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[b][color=#000080]Waypoint

dthomas@awpwaypoint.com

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Marsha L.

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Re: Papalino's pizza is open today?

by Marsha L. » Mon Mar 15, 2010 3:39 pm

Just wanted to report back that Allan has sent me a PM and graciously offered to make up for our cold pies. Thanks, Allan - we'll order again soon!

Also, I gave three of my good solid students your address, they all need jobs, so they will be coming your way today or tomorrow. Matt, Anna and Oliver.
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Steve P

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Re: Papalino's pizza is open today?

by Steve P » Mon Mar 15, 2010 5:24 pm

Allan R wrote:Thank you everybody for your continued support ! We are working as hard as we can to remedy all of our issues. Thank you for helping make us aware of them. We never expected to have the volume of business we are getting this quickly. I do promise everyone out there that these problems will no longer be issues! Our refrigeration has been installed and we are hiring double the staff. Thank you for your understanding, patience, and continued support as we work out our kinks.

Sincerely,
Allan Rosenberg
Owner


Alan,

How cool of you to reply to some of the "opening month" issues. I think all of us understand how places can have the start up jitters, so not to worry. Anyway, welcome to the forum, I think you'll find the "word of mouth "support here for good local tables to have a very positive influence on business (see the Joe Davolo's thread). Can't wait to try your pie....Just waiting for a sunny Saturday.
Stevie P...The Daddio of the Patio
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